Directions

In a small bowl, combine lemon zest and juice, 2 teaspoons of the oil, the soy sauce, garlic, 2 teaspoons of the thyme, and the pepper; brush over mushroom caps. Marinate at room temperature while preparing an outdoor grill with a medium-hot fire (or preheating a stove-top grill pan).

Grill bread slices 2 minutes per side, until lightly toasted. Place on 4 plates. Grill mushrooms, gill sides down, 4 minutes. Turn caps over and fill with tomato mixture. Cover grill; continue to grill 3 to 5 minutes (if making on grill pan, invert a large bowl over mushrooms), until mushrooms are just tender but still hold their shape.